This Easy Rhubarb Jam Tart Recipe makes cute mini jam tarts or tartlets.
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If you want to make larger tarts, simply use a larger size cookie cutter to make larger pastry shells.
I used Strawberry-Rhubarb Jam for these tarts, but you can use any type of Rhubarb Jam, or any other fruit jam instead.
A colourful, delectable treat!
1 3/4 cups all-purpose flour
2 tbsp. granulated sugar
1/4 tsp. salt
1/2 tsp. cinnamon
3/4 cup butter
2 egg yolks
1 cup rhubarb jam or any type of jam
1 tbsp. whipping cream, unwhipped
Cookie Cutter (2 - 3" for mini tarts)
Combine the flour, sugar, salt and cinnamon in a bowl.
Add the butter, and mix together (using a fork or pastry blender), until the mixture resembles coarse crumbs.
In another bowl, mix 1 egg yolk with 2 tbsp. ice water and add to the flour mixture.
Combine entire mixture together until the dough comes together and forms a ball.
On a floured surface, roll out the dough to a thickness of about 1/4".
Using a cookie cutter cut out round shapes and press into a mini tart or muffin tin pan. Shape crust.
Fill each pastry shell with about 1 1/2 tsp. jam, and decorate the tops of the tarts with cut-outs of dough.
In a small bowl, combine the remaining egg yolk and the cream. Lightly brush the exposed dough with the egg yolk/cream mixture.
Bake at 350° F for *20 to 25 minutes.
Note - if you are making larger treats, the bake time will need to be increased accordingly.
Enjoy these Rhubarb Tarts!
After you've created homemade scrumptious tarts, be sure to give them the presentation they deserve!
I LOVE the cool cake and pastry pedestal stands that are on the market today!
Check out my favourites:
Easy Rhubarb Jam Tarts
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